Target: Raymond Bickson, Managing Director and CEO of Taj Hotel
Goal: Phase out foie gras one menu at a time
Foie gras is French for “fatty liver” and the delicacy is just that: a male duck (or sometimes goose) liver that has been grossly enlarged due to overfeeding. To produce a liver of the right size and consistency, ducks are forced to swallow grain and fat through a tube that is wedged into their beak and down their throat, which is often punctured due to rough handling. Many animals’ stomachs rupture under the immense quantity of food and in all cases, their livers become diseased and grow up to ten times their normal size. The ducks are forced to consume sickening amounts of food even after they’ve become so ill they can no longer stand.
Not only do the animals suffer through the liver enlargement process, but they must live in inhumane conditions for the duration of their lives. Often they are crammed into tiny cages without any access to water or sunlight. They live among their own feces and leave their tiny confinement just two or three times per day for their force feeding.
The process is so barbaric that it has been banned in 16 countries and many upscale restaurants and hotels have taken the dish off the menu. However, the Taj hotel in India still serves foie gras even though most of its peers, like the Four Seasons, have done away with the disturbing delicacy. As one of the last four-star hotels in India to continue serving foie gras, Taj is supporting an industry centered around animal abuse and exploitation. Urge CEO Raymond Bickson to recognize the cruelty involved in this dish and stop serving it at his hotel.
Dear Mr. Bickson,
Foie gras has been internationally recognized as an inhumane and barbaric delicacy. Not only has it been banned in several countries, but several of your peers like the Four Seasons Kolkata and The Park Kolkata have already taken the dish off their menu. By serving foie gras at your hotel, you are supporting an industry which knowingly and willingly abuses animals to create their product.
Foie gras is simply an enlarged and diseased duck liver. In order produce an enlarged liver, animals are force fed nearly two kilograms of food twice or three times per day through a tube which is stuffed down their throat. The ducks are often too ill to stand, even as they are continually being forced to eat. Their living conditions rival the cruelty of their feeding method as they are packed into tiny cages, which they never leave, except during their horrific feeding times.
By serving the dish, you are directly connected to this type of animal abuse. As the process by which foie gras is made becomes more transparent, the dish is slowly being phased out of luxury dining. Please consider joining luxury hotels around the world and stand against foie gras by taking it off your menu.
[Your Name Here]
Photo Credit: ThievingJoker via Flickr